Monday, March 31, 2014

20--- Double Chocolate Double Coconut Cookies

I admit, I'm still a bit sketchy on coconut oil.  I know that it contains more medium-chain triglycerides and is plant-based, so therefore the saturated fat content may actually be somewhat healthful (in moderation).  But after decades of information telling us that it has harmful effects, I'm slow to fully pull the trigger.........I will, however, begin to incorporate it in small doses.

I feel that fats are very similar to fruits and veggies: For the most benefit, you should consume a variety.  Coconut oil will bring a bit of coconut flavor to what you cook in it.  It's delicious in Thai food!  

Here's my first attempt at using it to bake with.  Make note- you can't treat it like butter! It melts faster (hence refrigeration of this dough) and is more crumbly and slightly more difficult to work with.  But the end result is delicious!

Double Chocolate Double Coconut Cookies
Makes 20 cookies

1/2 cup coconut oil (yes, it's solid at room temp)
1/3 cup white sugar
1/2 cup light brown sugar
1 egg
1 tsp pure vanilla extract
1 cup all-purpose flour, sifted
1/3 cup dark cocoa powder
1 1/2 Tbsp cornstarch
1 tsp baking soda
1/4 tsp salt
3/4 cup semi sweet chocolate chips
1/2 cup shredded coconut, pulsed in a food processor to chop finely
1 1/2- 2 Tbsp water

Use a mixer to combine coconut oil, sugars, egg, and vanilla until creamy.  In a separate bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt.  Slowly add the dry ingredients with the wet, adding a small amount at a time.  When well-mixed, add in chocolate chips and coconut.  With mixer running, add in 1 1/2 Tbsp water until combined.  Test dough to see if a ball can be formed (but not super wet).  If dough does not stick together, add remaining 1/2 Tbsp water and mix.

Form dough into 20 even balls and place on a plate.  Cover and refrigerate for 2 hours.

Preheat oven to 350 degrees.  Place dough balls on a baking sheet 2" apart.  Bake on the middle rack for 8-10 minutes.  The center of the cookies should be slightly uncooked.  Remove baking sheet from the oven and allow cookies to cool 5 minutes before transferring to a wire rack to cool.

Store in an airtight container.

1 comment:

  1. I made these tonight, they are dangerously delicious!! Thanks for another great recipe!! - Shawna